Use a fork to separate the spaghetti squash strands. Scoop the pulp into a very clean dish cloth or cheesecloth square and sprinkle with sea salt. Gather the cloth to make a ball of spaghetti squash, and then twist the top to squeeze out as much liquid as possible. This removes excess water and gives us a pizza crust that holds together.
After squeezing, turn the cloth inside out and dump the spaghetti squash into a bowl. Add pepper, turmeric, eggs, and 1/4 cup gouda cheese. Mix well with a fork.
Cover a baking sheet with parchment paper (don't skip this!) and press squash mixture into a crust shape.
Top with sauce, cheese, and toppings.
Bake for 25 minutes, or until crust is set and cheese is melted.